Next ingredient:  V 8 juice

Since bakingballerina and I posted at the same time I will provide a recipe for her canned beans and then we can move on to V-8 Juice.

This is the best chili recipe I have tried.  Most people do not notice the lack of meat because it is so good.

Vegetarian Chili (this recipe may be cut in half)

In a large Dutch oven sauté:

Onions (to taste)

Celery (to taste)

Garlic cloves (4-5 or to taste)

Green pepper(s) (to taste)

Add:

2 cans 28 oz tomatoes (I like crushed--you may add a little sugar if the tomatoes are too acidic)

2 cans tomato soup (small cans)

2 cans kidney beans (16-19 oz)

1 can chickpeas (16-19 oz)

1 can Romano beans (16-19 oz)

2 cans pork'n'beans (in tomato sauce only (no meat))

1 can each of any 3 beans (Pinto/kidney/black/great white), basically any bean you like

4 tbsp (approx--to taste) chili powder

Bring to a boil, stirring gently as to not break up the beans, lower to a simmer and cook 45-60 minutes more.  Thicken if necessary. Serve hot

1 cup serving = 3 to 31/2 WW points!

Next ingredient - V-8 Juice

Wasabi Bloody Mary

Ingredients

1/2 fresh lime juice

4-1/2 tsp Wasabi

6 cups of low- Salt V8 Juice

3 Tbs worcestershire sauce

1-1/4 tso hot pepper sauce

3/4 tsp salt (  can be optional)

1-1/2 cups Vodka

Combine the lime juice and wasabi and whisk until the wasabi has dissolved. Place in a pitcher and add the V-8 Juice, worcestershire sauce, pepper sauce and salt. Chill.

Add the Vodka and serve over ice with a stalk of celery or pickled asparagus spear~ Serves 8

Next ingredient~  Pine Nuts~

Pine Nuts anyone?

I LOVE pesto! Especially when the basil is fresh out of the garden. This is just about the only way I use Pine Nuts. They're so spendy. But surely worth the expense in this recipe!!

Basil Pesto w/Pine Nuts

2 cups fresh basil leaves, packed
1/4 cup grated Parmesan cheese
1/2 cup Olive oil
3 tablespoons pine nuts
3 garlic cloves, finely minced

Place basil leaves in small batches in food processor and process 'til well chopped (do about 3/4 cup at a time). Add about 1/3 the nuts and garlic, blend again.
Add about 1/3 of the Parmesan cheese; blend while slowly drizzling in about 1/3 of the olive oil, stopping to scrape down sides of container. Repeat 'til all ingredients are used. Serve over pasta.

Basil pesto keeps in refrigerator one week, or freeze for a few months.

Next Ingredient: PICKLED JALAPENOS 

I hope I'm doing this right????!!!....

COMMON GROUND APPLE-CRANBERRY SALSA

1 large crisp sweet apple (such as McIntosh), unpeeled, cored and cut into 1" chunks

3/4 c. fresh cranberries

3 Tbsp. lime juice (2 medium limes)

2 Tbsp. honey

2 Tbsp. olive oil

1 small onion, chopped

3/4 c. chopped orange bell pepper

1/2 c. chopped fresh cilantro

1 garlic clove, finely chopped

1 fresh or pickled jalapenos, minced

1 tsp. salt

Pepper to taste

  Pulse apple chunks and cranberries in a food processor until chopped medium-fine but not pureed.  DO NOT overprocess.  Toss apple-cranberry mixture with lime juice., honey and oil in a bowl.  Stir in onion, orange pepper, cilantro, garlic, jalapenos and salt.  Season with pepper.  Set aside at room temperature for 1 hour to develop flavor and for juices to release.  Refrigerate to store.  Great with chicken or pork or with tortilla chips.  Makes 3 cups.

SEASONED BREAD CRUMBS

bumping this post up...

Mac and Cheese Stuffed Tomatoes

Ingredients

12-oz package of store bought mac and cheese, cooked according to the package directions

4 large fresh tomatoes, hollowed out

4 slices of bacon, cooked and crumbled

1/4 cup chopped green onions

1/4 cup seasoned bread crumbs

2 Tbs cheddar cheese

2 tsp butter or margarine

Combine the mac and cheese, onion and cooked bacon. Mix well.

Place the tomatoes in a round cake pan. Stuff each one with the mac mixture.. Combine the cheese. bread crumbs and butter. Mix well.  Sprinkle the mixture on top of each stuffed tomato. Bake at 350 for 15-20 minutes  Janie

Next ingredient~  Prunes